A hearty, protein-packed quinoa salad loaded with cranberries, nuts, and a citrusy vinaigrette. It’s meal-prep magic and a perfect side for any fall dinner.

Why You’ll Love This Recipe

• Gluten-free and packed with plant-based protein
• Sweet-tart cranberries balance earthy quinoa
• Meal-prep friendly and great for lunches

Equipment You’ll Need

• Saucepan
• Cutting board + knife
• Salad bowl

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 2 cups baby spinach
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp apple cider vinegar
• Salt & pepper, to taste

Instructions

1. Cook quinoa in vegetable broth according to package directions. Let cool slightly.
2. In a salad bowl, combine quinoa, cranberries, nuts, and spinach.
3. Whisk together olive oil, orange juice, apple cider vinegar, salt, and pepper.
4. Drizzle dressing over salad and toss gently.

Serving Suggestions

• Great as a side dish for roast chicken or salmon
• Pack into lunch bowls with roasted veggies

Make-Ahead and Storage Tips

• Salad keeps well in the fridge for up to 4 days
• Store dressing separately if making ahead for best texture

Yield: 4 servings

Autumn Quinoa Salad with Cranberries

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

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Ingredients

• 1 cup uncooked quinoa, rinsed

• 2 cups vegetable broth (or water)

• 1/2 cup dried cranberries

• 1/4 cup chopped pecans or walnuts

• 2 cups baby spinach

• 2 tbsp olive oil

• 1 tbsp orange juice

• 1 tbsp apple cider vinegar

• Salt & pepper, to taste

Directions

• Cook quinoa in vegetable broth according to package directions. Let cool slightly.
• In a salad bowl, combine quinoa, cranberries, nuts, and spinach.
• Whisk together olive oil, orange juice, apple cider vinegar, salt, and pepper.
• Drizzle dressing over salad and toss gently.

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